I love cream-style corn! Making cream-style corn is one of those simple techniques that is mysterious if you don’t know how, so for those of you who never have, here it is. No more store-canned cream-style corn for you! (And use those corn husks! See how to dry corn husks at the bottom of this post.)

How to make Cream-Style Corn:

Blanch ears 6-10 minutes (less for small ears, more for large). Drain and cool. Cut kernels off, but not quite all the way down to the cob.
Scrape the cob for the “cream” and corn pulp.
Look at all the good, juicy corn cream!
The kernels tend to come off in strips. Don’t worry about it–you can break them up.
Now get some butter, salt, and pepper and just pull up to the bowl–
STOP THAT, SUZANNE. THIS IS FOR WINTER. WHEN YOU CAN’T EVEN GET DOWN YOUR DRIVEWAY AND YOU’RE STARVING.

Label and date freezer baggies. Ladle in the corn.
I got four quart-size baggies out of this batch. I stack them flat for freezer storage. I’ll be making more soon. Stocking up! (You can also can corn in a pressure canner.)
The corn cobs go to the animals.
Clover really goes to town on corn.
It’s unseemly. She forgets that she’s a lady.
CLOVER!
Oh, never mind, I understand. I love corn, too.

The husks will be used. No wasting!How to Dry Corn Husks:

Spread husks out and leave them to dry in the sun in single layers. I set mine out in boxes on the porch steps. (Attempting to keep chickens and dogs from trampling them, and also situated so I can grab them quickly if it looks like it’s gonna rain.) Sometimes I also set them out on the porch railings. When drying corn husks in the sun, bring them in at night to keep the dew off them, too. Also, turn the husks so both sides get sun. Depending on the temperature and humidity in your area, it takes anywhere from several days to a couple of weeks to dry corn husks.
Corn husks are useful for all kinds of things. Wrapping fish to place on the grill. Making bows for crafts. Corn husk flowers, corn husk wreaths, and corn husk dolls. Tamales. And so much more!

The corn “cream”, scrappings, whatever you want to call it. I always have more than enough for cream style corn, but I have found a use for that extra. Glorious, so comforting corn chowder. Basically potato soup, but with the addition of the extra scrappings and a handful of corn kernels. Topped with crispy bits of bacon. A ham sandwich on grandmother’s bread, spread with DeDe’s pepper butter, and a cup of corn chowder. I’m looking forward to this come cold weather.

My first mother-in-law, from Alabama, taught me to do this same method for corn with a little difference….you cut the top of the kernels off first, the make another cut to get down to almost the bottom of the kernel then you turn the knife over to the blunt side and scrape the milk from the cob! Oh boy….good eating! I never froze it but used it fresh that day…in a big cast iron skillet with some butter, the corn, a little milk, salt and pepper. Stir often and cook on medium-low heat til it’s ready. Takes a good hour to cook it that way but you can’t get it much fresher!

There is something I learned years ago about freezing corn. If you stack piles of still warm/not chilled corn together it will take many hours to freeze. In that amount of time there are enzymes in the corn that will be active. They will essentially use up all the sugar in the corn to try to make alcohol. This happens despite the fact that you cooked the corn. The corn will lose most of its great sweetness that is characteristic of sweet corn and you will be left with something tasting like field corm (what we used to call cow corn). My sister also had this happen with cooked winter squash that she froze in a large stack of bags. She said the stuff went from being unbelievably good to losing all it’s sweetness and tasting blah. Best bet is to lay out the corn in a single layer in the freezer so that it will freeze quickly. I know it ruins the stackability of the packages if they don’t freeze in a solid lump all stacked together. If you have the freezer room you can lay out the packages to freeze on cookies sheets so they will freeze nice and flat and then they are more easily stacked later.

I started using the vacuum seal bags last year and have found them to be ridiculously over price, but worth it if you are going to be storing foods for more than 3 months. They food really does keep better and does not get that nasty freezer burned taste. I have ended up using both the ziplock type freezer bags and the vacuum sealer bags and just using up the ziplock ones first. Saves some money using both and makes sure the food is high quality all through the winter.

I just did my corn and didn’t save any husks despite the fact that while I was husking the corn I thought these must be good for something. I await in anticipation to see how you use yours.

I believe in being prepared for the worst winter has to offer and then hopefully being pleasantly surprised at a mild one. Yeah for aluminum foil!

I dont blanch the corn before cutting off the cob.. It has much more milk in it that way and I think tastes better. Also you can put it in the oven in an open pan for about 30 minutes (depending on the amount) The corn only has to come to a boil to be cooked…Remember, it will be cooked again when it is eaten later..

You’ve just taken the mystery out of home-made creamed corn. I’m afraid I’m addicted to the canned version, but that’s because – as I’ve said before – I don’t like to cook!!! But an old friend, a fantastic southern cook, and her mom always make it from fresh corn for family gatherings and I was always in awe….as I am of you!

Winter, for all my single years, has meant making stew, chili and beefy vegetable soup in the crock pot and freezing small containers for myself. Looks like it’s time to get started – just bought a new crockpot Wed. to replace the one I gave away in Atlanta.

Learned how to freeze corn from my Grandmother years ago. Still do it every year. My favorite part is when the corn is cut off the cob in big strips. The bigger the better. I love to eat it then. I love your yellow pyrex bowl. Have one just like it. I’m anxious to see what you do with the dried husks.

Yeah, I think that’s the point, that it needs to be cooked a little (one way or another, blanching or cutting off then cooking) before freezing. I’m not sure about freezing without cooking at all in one way or the other (as another commenter mentioned). That’s not what the freezing guidelines are for corn.

my mom makes a fried corn dish that tastes a lot like cream style corn, only better, she cuts and scrapes the corn off the cob, then she mixes the corn with just enough flour to make it floury, lol. about a quarter cup to a butter bowl of corn. Then, in a pan with about 1/4 inch of grease, she adds the corn, cooking it on low until it is browned, stirring constantly. (like you would make gravy, just add corn) after cooking it for about 30 to 45 minutes, she adds water and a lil bit of milk to make it creamy. mmmm goood! plenty of salt and pepper also!

There sure are a lot of ways to make Cream style corn! I just learned how to make my grandmother’s version. Her secret was to use dry nonfat milk. I posted the recipe on Facebook for family and friends if you want to try it.

http://homesteadworldproducts.net/images/8717%20corn%20cutter.jpg
When I was younger and we canned corn this is what we used to cut it off the cob. Dad took a 2×4 and cut it to fit across a canning kettle, sanded it and then drove a spike thru it. We would then place the cob on the spike and 3 seconds later have the kernels cut off the cob.

This may be a dumb question but how do you get the corn out of the husks leaving them hole? I am needing to dry a bunch for a craft project and want to know the best way to dry them and this looks perfect. Thanks

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